0 from 3 votes
Chocolate Chunk Avocado Ice Cream Recipe
Who knew that this chocolate avocado ice cream could be so creamy without a drop of regular milk or cream? No granulated sugar, either.
Prep Time
20 mins
Total Time
2 hrs 20 mins
Servings: 3 Cups
Calories: 2016 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 ½ California avocados pitted and peeled
- 1 ¾ cups unsweetened almond milk
- ¼ cup + 2 tablespoons unsweetened cocoa powder
- ¼ cup + 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 ounces dark 60% chocolate, roughly chopped
Instructions
- Place the bowl of an ice cream maker in the freezer for at least 24 hours, or according to manufacturer’s directions.
- Place the California avocado and almond milk into a blender and puree until smooth.
- Add the cocoa powder, maple syrup and vanilla extract. Blend until smooth, scraping down the sides of the blender as needed.
- Transfer to a large measuring cup with a spout, cover and chill for 2 hours.
- Pour the avocado mixture into the ice cream maker and process until the ice cream reaches the desired consistency. In the last 5 minutes, add the chopped dark chocolate.
- If you would like the ice cream to be firmer, transfer to a freezer-friendly container and place in the freezer. Before serving, leave on the counter to defrost until easy to scoop.
Cup of Yum
Notes
Nutrition Information
Serving
0.5cup
Calories
201.6kcal
(10%)
Carbohydrates
26.2g
(9%)
Protein
2.9g
(6%)
Fat
12.3g
(19%)
Saturated Fat
3.7g
(19%)
Sodium
58.3mg
(2%)
Fiber
5.7g
(23%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 3Cups
Amount Per Serving
Calories 2016
% Daily Value*
| Serving | 0.5cup | |
| Calories | 201.6kcal | 10% |
| Carbohydrates | 26.2g | 9% |
| Protein | 2.9g | 6% |
| Fat | 12.3g | 19% |
| Saturated Fat | 3.7g | 19% |
| Sodium | 58.3mg | 2% |
| Fiber | 5.7g | 23% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.